2 cups rice (preferably Italian)
1/2 onion, chopped
3 tbsp oil
4 cups broth, boiling
5 tbsp grated parmesan
1 tbsp butter
1 envelope Italian saffron
1/2 glass wine
Stir fry onion in oil, until golden.
Add rice and stir fry for 1-2 minutes. When it begins to stick to the pan, add wine.
When this has evaporated, keep the heat medium and add broth, 1 ladle at a time when the previous one has almost all evaporated. Half way dilute the saffron in broth and keep adding as described. Stir constantly, until rice is cooked (about 25-30 minutes).
Salt, add butter and parmesan and serve hot right away.